Consumer acceptance of dairy foods is predicated by sensory character. In fermented milks, texture and mouthfeel are particularly important and these attributes are associated with the structure of the product. However, the formation and characterization of structure in fermented milks is not fully understood. This payer examines three aspects of the manufacturing process - ingredient formulation, concentration and culture type - and discusses their respective influence on the structure of fermented milks. Consumer demand for calorie-reduced dairy products with sensory properties comparable with their traditional counterparts has driven the search for suitable fat substitutes. Modified starch and micro-particlulate protein (derived from whey) hate been considered in detail. Although some of these ingredients modify: the texture, it is difficult to simulate the effect of fat incorporation Whilst micro-particulate whey protein acts as an 'inert' filler, homogenized fat globules are coated with casein and actively participate in structure-forming interactions. Structure can readily be modified by concentration. Labneh and fromage frais are examples of different products made by concentration after fermentation using thermophilic and mesophilic cultures, respectively. however, control of the concentration process is critical. For example, chalky/floury defects in fromage frais are influenced by processing temperature. Small differences in temperature have marked effects on the structure and hence sensory character. Another route to structural modification involves the use of lactic starter cultures which produce exopolysaccharides. These polysaccharides are filamentous in nature and interact with the extended milk protein matrix resulting from acidification of micellar casein. The effect of polysaccharide on perception of sensory character is poorly defined but is influenced both by the structure and by the amount of material excreted by the starter culture. Within the armoury of the dairy technologist, several strategies exist for manipulation of the structure of fermented milks. Nevertheless, each method has both benefits and disadvantages. As a result, the optimal technique is specific to the profile of the end-product which will include, in addition to sensory character, such considerations as calorie content and cost.